Vietnamese coriander (Polygonum odoratum)
Vietnamese coriander, Vietnamese cilantro, Cambodian mint (En); coriandre du Vietnam, persicaire du Vietnam, renouée odorante (Fr); culatro de Vietnam (Sp); raur?m (Vn); 香蓼 (Cn)
Strongly flavored seedlings, leaves and stems are eaten fresh in salads in moderation, or chopped to garnish soup and other dishes.
Beta-carotene: extremely high; vitamin E: high; folic acid: medium; ascorbic acid: extremely high; calcium: extremely high; iron: high; protein: 5.8%. Edible parts contain long-chain aldehydes and sesquiterpenes, possess antimutagenic and anti-inflammatory activities, and have antioxidative activities that contribute to gastroprotective effect.
Read more: Vietnamese coriander, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center